This past weekend I decided to try my hand at making a hot sauce from scratch. It took me 2 attempts. The hot pepper I decided to use were habanero peppers because they are cheap and my store only had those and jalapeños. As for what to mix in with those habaneros, I went with:
- 1 tbsp Salt
- 1 tbsp Oil
- ½ cups White Vinegar
- 8 Cloves of Garlic
- ½ Onions
- 5 habaneros
I might have added a little too much garlic because I could taste that over everything with what little taste I had because this sauce was HOT. I did leave the seeds in, don’t ask why. If you decide to make hot sauce, a suggestion would be to remove the seeds from all but two habaneros. Next, I threw all the ingredients into a blender and blended until it was smooth.
Once smooth, or so I thought, I poured it into a pot. The pot then went onto the stove at a low temperature and boiled for about 10 minutes. After the 10 minutes were up, I poured it into a mason jar, let it rest, then placed it in the refrigerator.
The sauce did not turn out like how I expected it to, a fine thin sauce type. Instead, it was more like a slushy than anything. I guess it thickened up too much or I didn’t put enough oil in. This attempt was better than the first attempt, so that is something. It also isn’t really that difficult to make hot sauce, it is getting the portions correct that is the hardest.
The first attempt turned out horrible. I added way too much vinegar, so of course, I had to start over. Needless to say, I will be using a proven recipe the next time because I am nowhere near being good enough to start winging ingredients together. As for the recipes, I have one in mind that involves jalapeños and pineapple. Unfortunately, we’ll have to wait for pineapples to be available again. Make sure to keep an out on the blog for that review.
Feel free to leave comments critiquing the above list because I know it can use some work. For more DIY food adventures, visit itryfood.com!
